Double Comfort Recipes

Cooking with a kick!Our hot sauces and artisanal spice blend recipes are derived from dishes served in Memphis, highlighting the flavors of southern foods.Our mission based company strives to help you create the best southern comfort foods, while providing comfort to others. DOUBLE COMFORT.

​PREPARATIONPrep Chicken the night before by rubbing breasts with 2 TB Double Comfort’s Soul of the South artisanal spice blend. Let sit in refrigerator overnight (4+ hours). Chicken: After chicken has marinated overnight withSoul of the South , rub chicken again with 2 TB more Soul of the South. Then roast or grill until cooked through. (Internal temp of 165°). After chicken cools, cut into bite-sized cubes.​Vegetables: Dice onion. Slice bell peppers.Pasta: Cook pasta al dente’. Let cool. Dressing: Mix mayo, sour cream and remaining Soul of the South together. Add all but one TB of cilantro to the dressing. Toss chicken, pasta, vegetables and dressing together. Chill. Garnish with remaining cilantro before serving. Enjoy!

In a stand up mixer, blend cream cheese, Soul of the South artisanal spice blend , Blues Ciy Cayenne Garlic Sauce and Ranch Dressing Mix until mixed well. Lightly mix in chicken and cheddar cheese. Put half in plastic wrap. Wrap plastic around it, one side at a time, forming a ball with the mixture. Repeat for the other half. Refrigerate for 2 hours. Serve with hearty crackers or cut celery. ENJOY!

Set tenderloin on large plate. Using clean hands, rub brown sugar/Soul of the South mixture into the tenderloin, pressing firmly and coating all sides and crevices in the meat.

Set aside for10 minutes to allow seasonings to marinate tenderloin.

In cast iron skillet (or oven proof skillet), melt butter and add oil. Bring to hot temperature, but not smoking. Gently place meat in skillet. Brown to a nice golden color on all sides. (Don’t worry about cooking the inside at this point.) Remove from heat.

Pour bourbon over tenderloin in skillet. (Bourbon may spatter, may want to wear oven mitts.) Turn tenderloin so it is all covered. Cover pan with foil.

Put pan in oven and cook for about 20 minutes, until it reaches 140° internally.

Remove from oven, and let set for 5-10 minutes. This will allow meat to continue to cook, without drying out.

Slice and enjoy. If you’d like, pour pan juices over meat on a bed of rice.

Preheat oven to 350°Scrub potatoes.Cut potatoes into 1” x 1” cubes (leave skin on)Mix olive oil and Soul of the South together. Toss with cut potatoes. Add more Soul of the South if you prefer spicier potatoes.Spread out on a cookie sheet. Bake until insides are soft, and edges are crispy, about 20 minutes. Enjoy!Optional: Sprinkle potatoes with grated parmesan cheese immediately after removing from the oven.